Zucchini in Lemon Oil

Cut the zucchini into slices about 1 cm thick. Sprinkle with salt and let stand for 15 minutes, then rinse with cold water.

Dilute balsamic vinegar with a little water and boil the zucchini in it for about 4 minutes.

Lift out, drain on paper towels and place in a bowl.

Mix a marinade of garlic crushed with a knife, lemon juice, olive oil and finely chopped parsley and pour it over the zucchini while it is still warm.

Let the zucchini marinate in lemon oil for at least 2 hours.

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